What must be done BEFORE sanitizing a food contact surface?

Clean the surface to remove visible dirt. Surfaces must be cleaned BEFORE sanitizing. Sanitizer cannot effectively kill bacteria on a dirty surface because food particles and grease create a barrier. Always clean first, then sanitize.

How often should food contact surfaces in constant use be cleaned and sanitized?

At least every 4 hours. Food contact surfaces in constant use must be cleaned and sanitized at least every 4 hours. They should also be cleaned between different food types and whenever contamination may have occurred.

If you must use the same prep area for raw chicken and then vegetables, what should you do?

Prepare vegetables first, clean and sanitize, then prepare chicken. Always prepare ready-to-eat foods (vegetables) FIRST, then clean and sanitize the area completely before handling raw meat. This prevents bacteria from raw chicken from contaminating vegetables that won't be cooked.

3.2 Equipment and Work Surfaces | Food Handler Certification Exam Prep 2026 | Free Exam Prep

3.2 Equipment and Work Surfaces

Proper handling of equipment and work surfaces is essential for preventing cross-contamination.

Color-Coded Cutting Boards

Many operations use color-coded cutting boards to prevent cross-contamination:

Color	Food Type
Red	Raw meat (beef, pork, lamb)
Yellow	Raw poultry
Blue	Raw fish and seafood
Green	Fruits and vegetables
White	Dairy and bread
Brown	Cooked meats

Note: Color codes may vary by operation. Always follow your establishment's specific system.

Cleaning vs. Sanitizing

Action	What It Does	When to Do It
Cleaning	Removes visible dirt, food, and grease	Always do first
Sanitizing	Reduces pathogens to safe levels	After cleaning

You must CLEAN before you can SANITIZE. Sanitizer doesn't work well on dirty surfaces.

When to Clean and Sanitize Food Contact Surfaces

After each use
Before working with different food types
After an interruption (like taking a phone call)
At least every 4 hours if in constant use
Any time the surface may be contaminated

Proper Work Flow

Physical Separation:

Prepare raw foods in a separate area from ready-to-eat foods
If same area must be used:
1. Prepare ready-to-eat foods FIRST
2. Clean and sanitize
3. Then prepare raw foods

Time Separation:

If physical separation isn't possible
Prepare at different times
Clean and sanitize between tasks

Equipment Handling Rules

Equipment	Rule
Knives	Clean and sanitize between foods
Cutting boards	Separate for raw and ready-to-eat
Food containers	Don't stack uncovered containers
Thermometers	Sanitize between uses
Tongs and utensils	Use separate sets for raw and cooked

Wiping Cloths

Wet wiping cloths can spread contamination if not used properly:

Store in sanitizer solution when not in use
Use separate cloths for food contact and non-food contact surfaces
Change sanitizer solution frequently
Never use cloth to wipe hands

Food Handler Certification Exam Prep 2026

1Introduction

21. Personal Hygiene

32. Time and Temperature Control

43. Preventing Cross-Contamination

54. Food Allergens

65. Receiving and Storing Food

76. Cleaning and Sanitizing

87. Foodborne Illness and Pathogens

Key Takeaways